asian essentials: saucy baked chicken thighs

How To Make asian essentials: saucy baked chicken thighs

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  PREP/PREPARE
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  The absolute best pan for this recipe is cast iron. If you do not have one, just make sure that your pan is ovenproof.
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  If, at the end of the cooking process, the sauce still seems a bit thin, just remove the chicken, place the pan over medium heat, and stir in a tablespoon of cornstarch, or arrowroot powder. That should do the trick. To keep the starch from forming little clumps (I HATE it when that happens), first stir in a bit of water, about a tablespoon, before adding it to the sauce.
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  If you want the chicken to have a brown, caramelized coating, then stick it under the broiler for a minute or two. But, watch it, because sugars burn really fast, and that will give the sauce a bitter taste.
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  Your chicken thighs are not boneless or skinless: No worries, pull the skin off and leave the bones in. No tamari or liquid aminos: Use soy sauce; however, if you do not have low sodium, then do not salt the chicken. No fresh clover honey: Try substituting maple syrup. No apple-cider vinegar: use plain distilled white vinegar. No ginger powder: Use minced fresh, if you have it, and double the amount. No sesame oil: Just leave it out.
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  Gather your ingredients (mise en place).
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  Whisk the sauce/marinade ingredients together in a non-reactive bowl, then sprinkle a bit of salt and pepper on the chicken thighs and coat with the sauce.
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  Place, covered, in the refrigerator for a minimum of 1 hour, or overnight.
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  If you can keep the thighs in the sauce for a few hours, it will really help to develop some great flavors. My suggestion is this: If you are planning to make this recipe for dinner, then add the chicken to the sauce in the morning. That will give it a few hours and make for some mighty tasty eating.
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  Place a rack in the lower position and preheat the oven to 420f (215c).
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  Add the chicken and the sauce to an ovenproof skillet.
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  Add the skillet to the preheated oven.
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  Using a pair of tongs, flip the chicken over about every 7 minutes, until it is browned, cooked through, and the sauce begins to thicken. Mine took 35 minutes.
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  PLATE/PRESENT
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  My favorite way to serve this is family style with the chicken still in the pan (remember that the pan is hot), along with a steaming bowl of rice, freshly baked crusty bread, and Asian style condiments. Enjoy
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  Keep the faith, and keep cooking.
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